If it’s too hot to bake . . . try this no bake mocha cheesecake that has a firm texture and the taste of a baked cheesecake. I made my own graham cracker crust which took about 7 minutes bake time. Try making the crust ahead of time, perhaps in the early morning or evening when it feels cooler. Sometimes I make a crust up to a week ahead and place it in the refrigerator until I’m ready to make the filling. This cheesecake has two layers, a thin chocolate ganache and a creamy mocha filling. I love toffee bits with any coffee dessert so I sprinkled some on top for a little crunch. It tastes creamy and decadent with a slight hint of coffee flavor. If you’re a coffee lover you’ll love this cool mocha cheesecake!
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An Inspired Cook 